1 T olive oil
10 oz. lasagna noodles
1 lb. mozzarella cheese, grated
1 1/2 lbs. ground beef
1 lb. hot breakfast sausage
4 garlic cloves, finely chopped
2 14.5-oz. cans whole tomatoes (I cut them up with kitchen scissors before using them)
2 6-oz. cans tomato paste
freshly ground black pepper
10-12 fresh basil leaves
1/4 c. chopped flat-leaf parsley
3 c. low-fat cottage cheese
2 eggs, beaten
1 c. grated Parmesan cheese (she uses the finely grated stuff in a can, I always buy the shredded)
In a large skillet over medium heat, saute the hamburger, sausage, and garlic until brown. Drain excess fat. Add the tomatoes with their juice, tomato paste, salt, and pepper. Stir together well. Simmer over low heat, uncovered, for 45 minutes, stirring occasionally. Chop basil and parsley. Add half of them to the meat mixture. (You can use dry herbs, but it's not as good!)
While meat is simmering, combine cottage cheese, eggs, 1/2 cup Parmesan cheese, and the other half of the herbs. Also while the meat is simmering, boil the noodles according to package directions.
In a 13x9-inch pan, layer 4 lasagna noodles on the bottom, overlapping them slightly. Spoon half the cottage cheese mixture over the noodles and spread it out evenly. Sprinkle half the mozzarella cheese on top of the cottage cheese mixture. Spoon just under half of the meat mixture on top of the cheese and spread evenly. Repeat the process beginning with another layer of noodles, then cottage cheese mixture, mozzarella, then meat. Sprinkle the remaining Parmesan over the top.
Bake at 350 degrees for 35-45 minutes--until bubbly. Allow to stand for 10 minutes before cutting.
*Pioneer Woman picture. I forgot and it didn't last long!